Grilling has never been more exciting. Barbecues not only come in a myriad of designs and options, but with the advent of popular cooking shows, cooking books and magazines, grilling has taken on a whole new dimension. Grilling isn’t just about steaks and burgers anymore, grilling is full of adventurous and stylish recipes and menu plans. Some of the tempting grilling recipes have names like grilled mango blossom, grilled portobello with avocado sauce, and grilled beef tenderloin with cabernet sauvignon sauce.

You’ll want to familiarize yourself with the basics of grilling before you begin. The two most popular types of grilling are direct and indirect grilling methods. The indirect method is a slow cooking process because less heat is used. One suggestion for indirect cooking is to use a disposable drip pan or aluminum foil placed under the food to be cooked, using tongs to place the coals around the pan. Food is cooked with hot air circulating around the food (similar to a convection oven), this process is excellent for cooking roasts. It’s always a good idea to check with the owner’s manual for your specific barbecue.

The direct grilling method is accomplished by arranging the coals (using long-handled tongs) so that they are spread evenly in a single layer, extending about an inch beyond the food area. The food is then placed directly on the fire. The direct grilling method is fast due to the intense heat and allows the exterior of the food to quickly brown. Direct grilling works best with foods that require short cooking times, such as hamburgers and steaks. It is important to turn the food over to allow it to cook on both sides.

The three most popular ways to add flavor to selected foods for grilling are with sauces, marinades, and seasonings. It can be said that the sauce defines a great barbecue, you can use a little sauce or a lot. A sample recipe for the sauce is this Maple BBQ Sauce; Combine equal amounts of maple syrup, ketchup, and white wine, add garlic, salt, pepper, thyme, basil, ginger, and chili powder with a bay leaf, bring ingredients to a boil, then reduce and bring to a simmer. A sauce should be brushed on in the last five to ten minutes of grilling, as the sugar can cause the sauce to burn. There is a wide variety of barbecue sauces and recipes available.

Marinades are another way to turn a mediocre meal into an amazing one. They are a great way to add flavor while tenderizing and promoting crispy brown exteriors. The three basic ingredients in marinades are flavorings (herbs, spices, and sweeteners), oils, and acids (citrus juices, wines, vinegars, and yogurts). A simple marinade recipe is the Lemon Rosemary Marinade. Mix the grated lemon peel, lemon juice, olive oil, sugar, white wine, rosemary, salt, and pepper and pour over meat, tofu, or vegetables of your choice in a plastic bag. resealable plastic wrap or in a shallow dish and refrigerate for an hour or two, remembering to shake the bag or flip onto a plate halfway through the marinating process.

Rubs are a wonderful and bold mix of seasonings, which, as the name implies, are rubbed right into the food. The food is rubbed with spices before being grilled, transforming the mixture into a crispy brown crust that seals in juices and enhances flavors. A very basic dressing recipe is this herb dressing; equal amounts of dried rosemary, dried thyme, dried minced onion, dried minced garlic, with smaller amounts of salt and pepper, combine all ingredients in a food processor until coarsely chopped. Sprinkle the mixture evenly over the meat, then rub it in with your fingers. Store in a covered container in the refrigerator for 15 minutes to two hours, then grill.

When grilling outdoors, there are a few simple things to remember to prevent food contamination. Any marinated food should be kept in the refrigerator (not on the counter) to prevent bacteria from having a chance to grow. Reserve some of the marinade at first and never reuse any marinade you’ve used on raw meat. Always keep vegetables and fruits separate from raw meat; utensils and dishes should also be washed before use. Be sure to cook all meats properly. Serve foods right away so hot foods don’t have a long time to cool down and start to grow bacteria. Perishable foods should not be left out of the refrigerator for more than two hours, and if the outside temperature is 85 degrees or higher, serve within an hour.

Grilling vegetables is a great way to bring out seasonal flavors. Vegetables and fruits like; eggplant, bell peppers, summer squash, sweet onions, roma or cherry tomatoes, mushrooms, mangoes, pineapple, or peaches are great options for grilling. Cut vegetables into half-inch slices or large chunks. Brush with a little olive oil (you can season with garlic or other selected herbs). Grill vegetables until tender, turning only once. The fruit should be cut in half without the pits and grilled until tender (no oil needed), flesh side down. Vegetable cooking sprays or small amounts of oil will prevent vegetables from sticking (avoid spraying vegetables near a hot grill). Marinating the vegetables beforehand also makes the vegetables easier to handle and less likely to stick to the grill surface.

Grilling corn on the cob cooked in the corn husks (without the corn silk) is a unique and flavorful alternative to boiled corn. Peel off the corn husks and put butter and herbs around the corn. Fold the corn husks and tie them with kitchen string. Grill the corn for approximately thirty minutes, remembering to turn them about three times.

A simple, elegant meal might consist of a grilled pizza and some crispy grilled fruit for dessert. To grill a pizza, use a store-bought Italian bread shell topping with pesto, thinly sliced ​​plum tomatoes, yellow tomatoes, kalamata olives, and basil (drizzled with olive oil on top). Use aluminum foil folded in half placing the pizza on top folding the edges of the foil up to the edges of the pizza. Using the indirect grilling method, grill the pizza for about 10 minutes. For Crisp Grilled Fruit Dessert, toss peaches, pineapple chunks, and brown sugar in a metal baking dish. Then combine larger amounts of brown sugar, flour, and butter with a touch of cinnamon and nutmeg by sprinkling over the fruit mixture. Grill about fifty minutes (indirect grilling method) or until hot and bubbly, serve with ice cream if desired.

Outdoor grilling is a convenient and enjoyable alternative to cooking indoors. The menu options are limitless. Grilling is one of the easiest and most tempting ways to cook low-fat. Whether you’re sticking with traditional steak and burgers or looking for something a little more adventurous, grilling is always a tasty and enjoyable way to be outdoors with family and friends.